Guinea fowl methi masala with Pilau rice and chapatis

2015 was a year of competitions for me. In October 2015 I took part in the Tasty Talent at De Tasty Food festival in Utrecht. This wasn't my first competition that I took part in, but the third this year, and was also my third win as well. I took part in the Taste of Amsterdam BBQ competition and also at the Big Green Egg members day as well.

(This makes enough for at least 3 curries, it keeps for a couple of weeks in an airtight container)1 tablespoon cumin seeds1 tablespoon coriander seeds3 inch piece of cinnamon5 green cardamon pods1 black cardamon pod1 whole nutmeg1 star anise5 fresh bay leaves1 blade of mace1 tsp black pepper corns5 clovesRoast in a low oven or on a very low heat on a hob (In a small frying pan) for about 20 minutes, take care that the cumin seeds and coriander seeds do not burnPlace in a mortar and pestle and grind into a fine powderFor the curry

Mix the guinea fowl with the yoghurt and allow to marinade for 30 - 40 minutesSaute the onions in a saucepan on a low heat until softAdd the cumin seeds and mustard seeds and cook for another 2-3 minsNext add the chillies, garlic, tomato puree, bay leaf and ginger and cook for a further 5 minutesAdd the tomatoes and simmer on a medium heat for 10 minutesPour in the yoghurt and guinea fowl and cook for 20 mins on a low heatAbout 10 mins into the cooking time add the garam masala and stir throughAt the end of the cooking time, drain the methi leaves and add to the pan, stir throughSeason with the sugar, salt and lemon juiceTurn off the heat and allow to sit for 5 minutes before servingPilau rice200g basmati rice4 green cardamon pods1 black cardamon pod4 cloves1 inch of cinnamon1 bay leaf1 blade of mace1 teaspoon cumin seeds50g coriander leaf finely chopped 300ml chicken or veg stock1 tablespoon oil or ghee for frying1/2 teaspoon maldon sea salt

In a small pan toast off all the spices (except the coriander) in the oil on a low heatWash the basmati rice till the water runs clearAdd the rice to the pan with the stock and salt and bring to the boilTurn down the heat, place a lid on the pan and simmer on a very low heat for 9 minutesTurn off the heat and allow the rice to steam with the lid on for a further 15 minsStir through the coriander before servingI like to serve these with chapatis Chapatis190g wholemeal flour90 - 100ml water1/2 teaspoon saltMix the ingredients together to form a soft dough, you may not need to use all the water, so add it gradually until the dough is a nice soft textureKnead the dough and place to one side to rest for 30 minsDivide the dough up into 6 evenly sized pieces and roll out thinly into roundsCook the chapatis in a dry frying pan on a medium heat for 3 minutes either side